Sweet Potato Puree

I cooked several things for Super Bowl, but the best thing I cooked was this Sweet Potato Puree, which was an afterthought – just to serve under the Short Ribs.

This will make 4 side portions:

2 large yams or sweet potatoes – peeled and diced to ¾”

2 tbsp. olive oil

3 tbsp butter

2 tbsp milk or cream

Salt & Pepper

¼ tsp nutmeg

½ tsp cinnamon

¼ tsp cayenne

¼ tsp ground ginger

Preheat oven to 400, while you are dicing the yams. I cut them in quarters the long way, then in ½ to ¾ inch slices, so you are getting pie-wedge chunks. Just aim for even sizes so they cook evenly. Toss with olive oil, salt & pepper, cayenne and cinnamon. Place on foil lined cookie sheet. Bake in middle to upper part of oven for 20-30 minutes, until tender but not too wilted. Turn once during cooking. Let cool slightly.